- Observed attached equipment soiled with accumulated dust screens to openings.
- Critical - Observed employee improperly washing hands didn't turn water off with towel. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed single-service articles improperly stored to go boxes not inverted.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in white refrigerator soup,beef.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Chicken Cheese, and Rice at 60 Degrees F. DO NOT USE UNTIL REPAIR IS MADE.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Observed employee with no hair restraint.
- Observed establishment using enamable pot as a food-contact surface.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, Cheese, and Rice in reach-in refrigerator at 60 Degrees F.
- Critical - Observed unlabeled soap bottle. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/19/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refrigerator. Foods listed above observed between 51-55 Degrees F. DO NOT USE UNTIL REPAIR IS MADE.
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5/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refrigerator. Foods listed above observed between 51-55 Degrees F. DO NOT USE UNTIL REPAIR IS MADE.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, Pork, Chicken and Sour Cream in reach-in refrigerator at 51-55 Degrees F.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Shredded Cheese, and Sour Cream,
- Critical - Observed shortning stored on floor. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK, and CHICKEN.
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5/25/2011 | Routine - Food | Warning Issued |
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Ample supply of utensils for one days use on hand. Equivalent for drain board to be installed by next unannounced visit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- No Heimlich maneuver sign posted.
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8/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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